It isn't very often that our kitchen is devoid of granola. It 's a family favourite staple. Allan (the hubby) always has a look of disbelief on his face if he goes to the cupboard and the granola jar is empty. It really is a rarity that that happens. I make a few different granola recipes, but this one is our favourite. It has all the elements of a good granola: crunch, lots of nuts, seeds and flavour. it isn't too sweet and has just the right amount of spice to keep it exciting.
I hope you'll make it and your family will enjoy it as much as ours does.
Be sure to let me know what you think. Try it as a topping for coconut yogurt or ice cream, or on its own. Of course it is always delicious topped with fruit and almond milk and not necessarily just for breakfast.
based on a recipe from Five Heart Home Preheat Oven to 350 F Line two cookie sheets with parchment paper (or use stoneware) Prep time: 15 minutes Cook time: 30 minutes Cooling time: 2 hours 6 cups of oats (gluten-free for GF version)
1 1/2 cups of raw whole almonds
1 cup of raw pumpkin seeds
1/2 cup walnuts
1 1/2 tsp ground nutmeg
1/2 tsp himalayan pink salt
6 Tbsp maple syrup 4 Tbsp molasses
1 1/2 cups raisins
1/2 cup crystallized ginger (diced) In a large bowl mix the oats, spices and nuts. Melt the coconut oil and add the maple syrup and molasses. Blend until a syrup like consistency. Add to the oat blend. Mix well.
Using a large spoon pour on to the baking sheets and distribute evenly. As near the middle of the oven as possible, bake both pans for 15 minutes, stirring every 5-10 minutes. Stir, return to the oven for an additional 15 minutes, stirring every 5-10 minutes. Watch carefully the last 10 or so minutes of baking because the granola can burn easily at this point. Remove from the oven, sprinkle the raisins and chopped ginger on top. Cool on the pans and stir occasionally to prevent sticking. When completely cool, mix well and store in an airtight glass container in the cupboard.